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Evaluation of the continuous microwave thermal process of liquid foods

Grant number: 15/25697-0
Support Opportunities:Scholarships in Brazil - Post-Doctoral
Effective date (Start): January 01, 2016
Effective date (End): November 30, 2020
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Engineering
Principal Investigator:Carmen Cecilia Tadini
Grantee:Rodrigo Nunes Cavalcanti
Host Institution: Escola Politécnica (EP). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated research grant:13/07914-8 - FoRC - Food Research Center, AP.CEPID
Associated scholarship(s):17/09730-2 - Investigation of non-thermal effects of microwave heating in model systems and fruit juices: determination of molecular structure and conformational changes in endogenous enzymes, BE.EP.PD

Abstract

Development of research on the continuous processing of liquid foods using microwave technology with order to study and to model the dielectric heating and temperature-time history in the process and evaluate the lethal effect and degradation of quality attributes to determine optimum processing conditions. (AU)

News published in Agência FAPESP Newsletter about the scholarship:
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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; COUTO, SILVIA M.; MORAES, JEREMIAS; ESMERINO, ERICK A.; SILVA, MARCIA CRISTINA; RAICES, RENATA S. L.; GUT, JORGE A. W.; RAMASWAMY, HOSAHALLI S.; TADINI, CARMEN C.; et al. Microwave Processing: Current Background and Effects on the Physicochemical and Microbiological Aspects of Dairy Products. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, v. 18, n. 1, p. 67-83, . (12/04073-0, 13/07914-8, 15/25697-0, 17/09730-2)
MARTINS, CAROLINA P. C.; CAVALCANTI, RODRIGO N.; ROCHA, RAMON S.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; PIMENTEL, TATIANA C.; SILVA, MARCIA C.; CRUZ, ADRIANO G.. icrowave heating impacts positively on the physical properties of orange juice-milk beverag. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, v. 75, n. 1, . (15/25697-0, 14/17534-0)
CAVALCANTI, RODRIGO N.; BALTHAZAR, CELSO E.; ESMERINO, ERICK A.; FREITAS, MONICA Q.; SILVA, MARCIA C.; RAICES, RENATA S. L.; GUT, JORGE A. W.; CRUZ, ADRIANO G.; TADINI, CARMEN C.. Correlation between the dielectric properties and the physicochemical characteristics and proximate composition of whole, semi-skimmed and skimmed sheep milk using chemometric tools. INTERNATIONAL DAIRY JOURNAL, v. 97, p. 120-130, . (15/25697-0, 13/07914-8)

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